For millions of individuals, eggs serve as a breakfast staple— rich in protein, cost-effective, and flavourful. Eggs rank among the most nutritious foods accessible, providing a broad spectrum of health advantages for humans. They are a superb source of high-quality protein, encompassing all nine essential amino acids necessary for growth, muscle recovery, and overall bodily function. Furthermore, eggs are abundant in crucial vitamins and minerals, such as vitamins A, D, E, B12, riboflavin, folate, and selenium — all of which bolster energy metabolism, immune resilience, and cellular health. The choline present in eggs is vital for brain development and functionality, especially in pregnant women and young children. Despite their cholesterol levels, contemporary studies indicate that moderate egg intake does not significantly elevate heart disease risk for the majority of individuals and may actually enhance the ratio of “good” HDL cholesterol. Moreover, eggs are a source of lutein and zeaxanthin, antioxidants that safeguard eye health and diminish the likelihood of cataracts and macular degeneration. In summary, eggs offer a nutrient-rich, fulfilling, and adaptable food that promotes overall health. However, beneath that golden yolk lies an unseen danger that concerns scientists and food safety professionals globally: antimicrobial residues.

What are antimicrobial residues?

Antimicrobials, encompassing antibiotics, antifungals, and antiparasitics, are commonly employed in the realm of poultry farming. They play a crucial role in disease prevention and promote growth in hens. However, should these medications not be fully metabolized, or if the “withdrawal periods”—the time........

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